| 摘要 |
PURPOSE: A method for making red pepper paste containing Japanese apricot concentrate is provided to ensure fresh taste, improve preference, and shorten maturing duration. CONSTITUTION: A method for making red pepper paste containing Japanese apricot concentrate comprises: a step of steaming wheat powder at over 100°C and cooling at 40-50°C; a step of inoculating 0.02% of Aspergillus oryzae; a step of adding 0.1% of liquefying enzyme and 0.1% of saccharifying enzyme in the ratio of 1:1; a step of maintaining steamed wheat powder at 35-40°C for 38 hours; a step of adding 5.39% of Aspergillus oryzae lump, 4% of purified salt, 11.31% of purified water, 9.61% of saccharified product, and 5% of steamed rolled wheat; a step of stocking in a maturing tank at underground for 20-30 days; a step of grinding with a chopper and maturing for 10-20 days; a step of adding 5% of red pepper powder, 1% of garlic, 0.5% of onion, 4.13% of purified water, 0.5% of L-glutamate, 3% of spirit liquor, 2% of soybean paste, and 1.47% of Japanese apricot concentrate; and a step of stirring at 75°C for 5-10 minutes and cooling at 40°C. |
